Recipes

Orange Hazelnut Crisps

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
100 g Butter, chopped ½ cup
80 g Vegetable Oil ⅓ cup
4 g Grated Orange Rind 2 tsp
80 g Icing Sugar Mixture ½ cup
110 g Caster Sugar ½ cup
55 g Egg 1 each
300 g Laucke Wallaby Flour 1⅞ cups
12 g Baking Powder 2½ tsp
60 g Finely chopped roasted Hazelnuts ½ cup
1 g Nutmeg ½ tsp

Method

  1. Preheat oven to 180°C.

  2. Beat the butter, oil, orange rind, sugars and egg in a machine bowl until smooth.

  3. Stir in the remaining ingredients, mix to a soft dough and then refrigerate until firm.

  4. Roll rounded teaspoons of the mixture into balls with floured hands; place about 5 cm apart on prepared baking trays.

  5. Flatten to a thickness of 5 mm.

  6. Baking temperature 180°C.

  7. Baking time 12 minutes or until golden brown.

  8. Yield approx 60.

  • Laucke Specialities
  • Yield: 60
  • Bake: 12 minutes
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